Meet the chef Alex Atala

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Today, you get to know Brazilian chef Alex Atala, who was named one of the most influential people in 2013, the first chef who entered the top 100 of this year's Time magazine.

Tattooed and many piercings, the famous chef, aged 44, is a figure that you can not easily forget, being praised for his dedication and the way he try to shape Latin American culinary culture.

Each year, he is appreciated for the efforts to keep culinary traditions of South America, using indigenous ingredients, which serves European style.

In fact, last year he opened a thread Institute, whose aim is to promote culinary practices in the Amazon.

But let's know him better:

Before to discover his passion for cuisine, passion discovered by chance, he worked in the early '80s, in Belgium, as a painter. He found then quickly jobs in France and Italy, until 1994, when he returned to Sao Paulo for the birth of his son.

With time to improve, he tried to steal trade from the best to become, in turn, as good as them! Dish that changed his cooking career while working at the restaurant Filomena where farofa prepared containing cassava flour and passion fruit pulp.

That is why chefs entered the scene in 2006, when his restaurant in Sao Paolo was included for the first time on the list of the 50 best places in the world.
In his country is considered a true star, admired for the way he infuses recipes ingredienete unknown in the Amazon rainforest.

Alex has DOM restaurant, opened in 1999, located for years on the list of the most popular restaurants in the world.

Tourists, who stopped in his restaurant, are downright conquered by the ingredients used, more than half the Amazon region: from fruit and herbs to flowers and fish.

One of his favorite dishes is Tucupi Pirarucu with an assortment of fish with yellow sauce made from Manioc (cassava).

Asked what inspired him to choose recipes, every time Alex says that he never know exactly, but improvise until the last moment.

In his case, the ingredients are the art that manages to create the most nuanced flavors.


Autor: IRINA B.

Sursa photo:

Published in: mai 2013
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